Thai Green Curry

Ingredients for Green Curry Paste:
-1 stalk fresh lemongrass, sliced finely and minced or 3 tbsp. frozen or bottled lemongrass.
-2 Tsp. ground coriander
-1/2 Tsp. ground cumin
-3 1/2 Tbsp. soy sauce
-1-2 Tsp. brown sugar
-1-3 green chilis, minced to taste
-1 small onion
-3 cloves garlic
-1-inch piece of ginger, sliced
-1 Tbsp. fresh lime juice
-1 Cup loose chopped fresh coriander and stems
-1/4 cup fresh basil

Other Ingredients:
-1 Can coconut milk
-1-2 Cups meat substitute of your choice/or can of chickpeas drained.
-1 Small sweet potato, cubed
-1 Red Bell Pepper, sliced into chunky pieces
-1 Cup snow peas
-1/2 cup fresh basil, roughly chopped
-2-3 Tbsp. oil for frying.

Directions:
1. To make the green curry paste, place all ingredients in a food processor or blender.  Add a few Tbsp. of the coconut milk, enough to blend ingredients.  Process well.
2.  Place oil in a wok or deep frying pan.  Turn heat on medium-hign and add paste.  Stir-fry until fragrant (about 1 minute), then add the coconut milk.  Add wheat gluten or tofu and stir to combine.
3.  Add lime leaves and reduce heat to medium-low.  Cover and simmer, stirring occasionally, for about five minutes.
4. Add sweet potato (Note: If more sauce is desired, add up to 1 cup of vegetable stock) Cover and simmer another 7-10 minutes, or until sweet potato is softened.
5.  Finally, add bell pepper and snow peas and simmer another 7-10 minutes.  Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice.  If not salty enough, add up to 2 tbsp. more of soy sauce.  If too salty add a little fresh lime or lemon juice.  If too spicy add more coconut milk until desired taste is reached.

-Other vegetables that work well in this recipe are broccoli, cauliflower, asparagus, chopped spinach, green beans, and squash.